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Pistachio Crusted Lamb Chop Recipe

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Pistachio Crusted </p> <p>Lamb Chops

Ingredients

    • 1/2 tablespoon garlic and ginger paste
    • 1/4 minced garlic
    • 1 1/2 cup olive oil See Note 1
    • 1/2 cup white balsamic vinegar See Note 1
    • honey mustard See Note 1
    • onion powder See Note 1
    • jacobsen chili ghost peper salt See Note 1
    • Louisiana hot sauce See Note 1
    • Dan Pastorini’s Texas style rub
    • Bread Crumbs
    • Crushed pistachios
    • Dan Pastorini’s garlic and herb seasonings


Directions

    1. Preheat the oven to 400°F,
    2. Mix the olive oil, vinegar, garlic and ginger paste, minced garlic, honey mustard, onion powder, jacobsen chili ghost pepper salt, and Louisiana hot sauce in a bowl. See Note 1
    3. Sprinkle Dan Pastorini’s Texas Style Rub on each side of each lamb chop.
    4. Dip all lamb chops in the marinade and put in a large bowl. Pour the remaining marinade over the lamb chops. Cover and refrigerate fo 2 hours.
    5. Mix bread crumbs and crushed pistachios and put on a plate. Add some Dan Pastorinis garlic and herb seasonings and Jacobsen Chili Salt to the bread crumb mix. See Note 2
    6. Use a large baking pan. Coat the pan with some non-stick spray.
    7. Dip each lamb chop in the bread crumb mix (both sides) and place in the baking pan.
    8. Place baking pan in the oven for 15 minutes.
    9. Flip the lamb chops after 15 minutes and put back in the oven.
    10. Lamb chops are cooked when the center is 170°F.


Note 1: All measurements are estimates. Nonna tastes items as she cooks. She adds spices or oil or vinegar until she likes the marinade’s taste. The hot sauce is purely her taste preferences! Nono thought the lamb chops were delicious.

Note 2: I really do not know how much bread crumbs or pistachios Nonna used. However, like the marinade you can taste it to make sure the balance between all ingredients is what you like!

Delicious Lamb Chops

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The original recipe can be found on Khal’s website. Search for Ksnicenspice Food.

Lamb Chops

Ingredients

    • Lamb Chops (Nonna cooked 8, but you can do more or less depending on how many you are feeding)
    • 1 cup olive oil
    • 1/4 cup apple cider vinegar
    • fresh chopped parsley
    • fresh chopped rosemary
    • 1/4 cup garlic
    • 1 large chopped onion
    • Jacobsen Ghost Chili Salt
    • Jacobsen Black Garlic Salt
    • 1/2 tsp coriander
    • Thyme
    • Ancho Chili Pepper
    • Dan Pastorini Garlic and Herb Seasonings
    • Black Pepper
    • Freshly mixed garlic and ginger paste


Directions

    1. Mix the olive oil, apple cider vinegar, onion, garlic, parsley, rosemary, jacobsen ghost chili salt, Jacobsen black garlic salt, coriander, thyme, ancho chili pepper, Dan Pastorini Garlic and Herb Seasonings in a bowl.
    2. Season the lamb chops with jacobsen black garlic salt, Dan Pastorini’s garlic and herb seasonings, and black pepper. Season both sides by sprinkling each seasoning on each side.
    3. Sauté the olive oil and apple cider vinegar mixture over medium heat. Use a large frying pan. The onions will turn translucent. 4. 4. Add 1 tablespoon Garlic and Ginger paste. (See Note 1)
    4. When the onions are translucent, turn the heat too low and add the lamb chops. When the lamb chops are brown (about 5ish minutes) flip the chops. Lamb chops should cook to 170° F. (See Note 2)


Note 1: Nonna liked the marinade smell and thought some of her freshly mixed garlic and ginger paste would be good in the marinade. As such, she added a little to the marinade as it sauteéd. It worked out well!

Note 2: It is important to cook the lamb chops all the way through. However, cooking them with too much heat will cause the chops to burn. Best to lower the heat and cook slowly. Lamb chops should cook to 170° F.

Boudin Balls

Nonna made Boudin Balls. The question is WHAT did she use to make it? Watch the video to find out!

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Boudin Balls

  • Difficulty: Moderate - Several Steps
  • Print

Ingredients

    • 1 12-15lb pork butt
    • 3 jalapeño peppers
    • 2 green bell peppers
    • 1 large yellow onion
    • 4 celery sticks
    • 1 bunch green onions
    • 1 packet chicken livers
    • 1 can chicken broth
    • 2 cups white rice
    • AP flour
    • Bread Crumps (Nonna used Italian flavored)
    • 2 eggs
    • 1/4 cup milk
    • Dan Pastroni Garlic and Herbs Seasoning
    • Tony Chachere’s Cajun Seasonings (Gumbo Daddy Cajun Seasoning is better!)
    • Goyo Adobo
    • Jacobsen Chili Pepper Salt
    • AW Shit Seasonings (really that is the name)
    • LA Hot Sauce
    • Cajun Power Sauce
    • Vegetable Oil


Directions

    Pork Butt

    1. Chop and clean all vegetables. No need to chop into small pieces.
    2. Put port butt and all vegetables into crock pot.
    3. Add chicken livers to crock pot.
    4. Add chicken broth to the crock pot.
    5. Season per your preference and cook pork butt on low for 12-13 hours. (See Note 1)
    6. When the meat falls off the bone easily using a fork, the pork butt is done. Turn the crock pot off and let the meat and veggies cool.
    7. Cook 2 cups of white rice. You can use the liquid from the pork butt instead of water. Follow the rice’s cooking time and other directions.
    8. Grind the pork butt and all vegetables in a grinder. The meat doesn’t have to be finely ground up, but you do need to grind it.
    9. After the meat is ground up, drain the liquid, and mix in the rice.
    10. Taste the mixture and add seasonings as you see fit. (See Note 1)
    11. Combine the eggs and milk and mix thoroughly.
    12. Add some spices to the egg mixture.
    13. Put flour in a bowl.
    14. Put Bread Crumbs in a bowl.
    15. Ball up the pork butt and rice mixture. Dip the ball into the flour, then egg mixture, then the bread crumbs. Set the ball aside until you are ready to fry. You can make the balls bite size or larger.
    16. Heat vegetable oil.
    17. When the vegetable oil is hot, dip the boudin balls into the hot oil. As everything but the egg mixture is cooked all you need to do is to cook until golden brown. Nonna cooked her boudin balls 6 minutes.
    18. You can eat as soon as the balls cool or wait until they are room temperature or after they spend the night in the refrigerator.


Note 1: Nonna didn’t measure any spice added. She tasted the cooked pork butt and rice mixture and added whatever amount she wanted from the list above. You can use any spice you like, really. Flavor the meat to your tastes.

Crawfish Mac & Cheese

Still have leftover crawfish tails from your last crawfish boil? Here is another idea on how to make fine use of them! In this video Nonna makes a delicious mac and cheese with her leftover tails, zucchini, and mini elbow pasta. The cheeses she used gave the meal a delicious flavor. Watch the video to see how she cooks it and read below for the recipe.

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Crawfish Mac & Cheese

Ingredients

    • 1 box mini elbow pasta
    • leftover (pre-cooked) crawfish tails
    • 4 ounces butter
    • 3/4 cup flour (estimate)
    • 2 pints heavy whipping cream
    • jacobsen chili salt
    • jacobsen garlic salt
    • jacobsen rosemary salt
    • Dan Pastorini Garlic and Herb Seasonings
    • garlic powder
    • onion powder
    • pepper
    • Louisiana Hot Sauce
    • 3 chopped zucchini
    • 8 ounces Gruyere cheese (shredded)
    • 8 ounces smoked Gouda cheese (shredded)


Directions

    1. Preheat oven to 375° F.
    2. Cook elbow macaroni to al dente and drain (read directions on the box for time). You will bake it for 30 mins so don’t make the noddles mushy.
    3. Melt butter
    4. Mix flour (a little at a time) in the melted butter. You want to make a paste that is neither too thin nor to thick.
    5. Add 1 pint heavy whipping cream and heat in microwave for 2 minutes.
    6. Stir thoroughly. You are making a white sauce so thickness matters. You want a creamy sauce.
    7. Add more heavy whipping cream (not the entire pint), mix, and heat in microwave for 2 minutes.
    8. Stir. Repeat steps 6 and 7 until you have the thickness you desire for the sauce.
    9. Add spices to the sauce. There are no measurements. Taste test here and there to get the spices the way you like.
    10. Add shredded cheese (all of it) and stir. Add more heavy cream if needed to keep the thickness you desire.
    11. Microwave the sauce for 1-2 minutes to melt the cheese.
    12. Taste test sauce and add spices if you desire.
    13. Mix sauce and elbow pasta.
    14. Add zucchini and mix. (See Note 1)
    15. Bake at 375° F degrees for 30 mins. Check at 20 mins to make sure zucchini is cooked through. There should be a nice brownish tint to the top of the mac & cheese.


Note 1: There is a lot you can add to this recipe such as broccoli, brussel sprouts, bell peppers, or mushrooms, to name a few.

Tandoori Chicken: A KHAL.com recipe

Nonna cooked a Tandori Chicken recipe taken from a cooking video website KHAL. It is a nice website and this was a GREAT recipe. It was easy and delicious. However, Nonna may have struggled with some measurements. Thank goodness Nono was there to keep her on track!

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You can find Stefan Leyland’s original recipe on KHAL.

Enchiladas for Aunt Helen’s 90th

Nonna made 3 platters of enchilada’s for Aunt Helen’s 90th birthday. One platter was prepared Nono style, that is with jalapeños. The other 2 platters were prepare Nonna style, that is with…well…watch the video to find out how they were prepared.

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Enchiladas

  • Difficulty: easy. Several parts to this recipe.
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Ingredients

      Shredded Port (made in crockpot)
    • 1-3 pounds port butt. How big a pork butt you want, is up to you. Nonna always likes lefts overs.
    • 1 large onion (quartered)
    • 2 large green bell peppers (sliced)
    • 1/4 – 1/2 cup minced garlic
    • salt and pepper
    • 1 cup water

      • Poblano Peppers

    • 2 poblano peppers
    • olive oil
    • small baking pan

      • Enchilada Sauce

    • pork broth (left over from crock pot).
    • 2-3 cans enchilada sauce (made from scratch is better, but Nonna did a quickie)
    • 1/4 cup Goya salsa

      • Enchilada

    • 1 package flour tortillas
    • sliced black olives
    • port butt
    • roasted poblanos
    • jalapeños (optional)
    • quartered (or chopped) artichoke hearts (optional)
    • shredded cheddar cheese


Directions

    Pork butt:

      1. Place pork butt into crockpot 2. Add onion, garlic, bell pepper, salt, pepper, and one cup water. 3. Cook on high for 8ish hours. Pork is done when it shreds very easily. Time varies based on the pork butt size and crock pot.

    Roasted Poblanos:

      1. Preheat oven to 400° F. 2. Clean out the pepper insides. Remove seeds and stem. 3. Coat lightly with olive oil and place on baking pan. 4. Cook for 10-20 mins. Time depends on how soft you want the peppers. 5. When the peppers have cooled, chop them.

    Enchilada Sauce:

      1. Pour 1 cup pork broth, enchilada sauce, and goya salsa into large mixing bowl. 2. Mix.

    Enchilada Assembly:

    1. Preheat oven to 425° F
    2. Pour 1 scope sauce into baking pan and spread over bottom (just enough to lightly coat the bottom).
    3. Dip 1 flour tortilla into sauce’s bowl. Make sure both sides are wet.
    4. In the tortilla’s center, add some meat, poblano peppers, olives, jalapeños or artichoke hearts, and cheese.
    5. Fold over the tortilla’s sides so they overlap the stuffing.
    6. Place overlapping sides down into the baking pan.
    7. Repeat processes placing enchiladas next to each other (not on top of each other).
    8. When the pan is full, scope sauce over the enchilada. One to two scopes should suffice, not need to saturate the enchiladas.
    9. Bake for 20 mins and check. Enchilada sauce should be boiling and the tortillas a little bit brown. If not ready continue baking for another 5-10 mins. Nonna baked hers for 30 mins.
    10. Remove from oven and sprinkle shredded cheese on enchiladas. Place in oven to melt the cheese (5 mins should do it).


Note 1: This would be an easy and delicious recipe if you have left over shredded pork, beef, or chicken. Meat preparation and cooking is the most bothersome part of this recipe.

Delicious Chocolate Chip Crepes

Wolfie announced that he wanted to cook pancakes during Nonna’s visit. As such Nonna conducted some research, made a few recipe tweaks, and the BEST crepes EVER were made and eaten.

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Nonna's Crepes

  • Difficulty: easy, but time consuming. Lots of parts to this recipe.
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Ingredients

      Whipping Cream:

    • 6 tbsp Powdered Sugar
    • 1 pint heavy whipping cream
    • 2 tsp vanilla
    • 1 large spoonful Hershey’s cocoa (optional)

      • Crepes Filling:

    • 16 ounces ricotta cheese
    • 1/2 cup powdered sugar
    • Chocolate chips (optional, but highly recommended)

      • Crepes:

    • 1 cup AP flour
    • 1 + 1/3 cups milk
    • 4 eggs


Directions

    Whipping Cream:

  1. Pour heaving whipping cream, powdered sugar, vanilla and cocoa (optional) in a bowl (or sealable jar). Mix with an electric mixer, hand shake, or mix with a paint mixer (Nono’s suggestion). An electric mixer is highly recommended. See Note 1.
  2. Mix until the ingredients thicken. The cream should make peaks. Your decision how thick you want it!
  3. Refrigerate until you are ready for it.

    4. Crepes Filling:

  4. In a large bowl, add ricotta cheese and powdered sugar. Stir.
  5. Add chocolate chips (optional). Add as much or a little as you like.
  6. Set aside (in or out of refrigerator) until you are ready for it.

    7. Crepes:

  7. In a large bowl, add flour, milk, and eggs. Mix
  8. Mix until smooth (no lumps).
  9. Heat a small non-stick pan (or use a little non stick spray or butter to prevent sticking).
  10. Pour 1/3 cup mixture in to the pan. You want the mixture to spread out. The crepe is meant to be thin.
  11. Cook until the crepe is slightly brown on one side and flip.
  12. Cook the other side until lightly browned.

    13. Assembly:

  13. Put the crepe on a plate.
  14. Add the filling in a line across the crepe’s center.
  15. Add fruit of your choice (Chef Wolfie recommends blueberries and raspberries).
  16. Fold one side over the filling and then the other.
  17. Scope some whipping cream over the top.
  18. Eat.


Note 1: Nonna put the ingredients in a jar and Nono shook it for 30 mins (give or take). The mixture thickened into soft peaks. An electric mixture would work much faster. Start with a slow speed and then increase as the cream thickens.

Ketolicious Chocolate Cups

Normally we would list the origin of the recipe; however, we can’t remember where this one originated. It a very simple, quick, and tastey keto sweet snack.

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Keto Chocolate Cups

  • Difficulty: very easy
  • Print

Ingredients

    • 1 cup cooking coconut oil (melted)
    • 1 tbsp baking cocoa
    • 1/2 cup creamy peanut butter
    • 2 tbsp heavy whipping cream
    • 1/4 tsp liquid stevia
    • 1/4 tsp salt
    • 1/4 tsp vanilla (Nonna likes Molina vanilla)
    • peanuts (not salted)
    • cup cake baking pan
    • cup cake wrappers


Directions

    1. Over a low heat, melt the coconut cooking oil.
    2. Add cocoa and mix.
    3. Add peanut butter, heavy whipping cream, salt, liquid stevia, and vanilla. Mix.
    4. Continue mixing over a low heat until the peanut butter melted and all ingredients in the pot are liquid. Everything should be nice and smooth.
    5. Put cup cake wrappers into the cupcake baking pan.
    6. Pour the chocolate mixture into the wrappers. Nonna didn’t measure, but she started with a small amount evenly distributed amongst the each cupcake wrapper in the baking pan and then repeated the process until the chocolate mixture was used. See Note 1
    7. Add crunched up peanuts to each wrapper (or any nut you like).
    8. Place pan in the freezer for 1 hour. See Note 2
    9. Serve when they are frozen. .


Note 1: You can make the cups thick or thin. Nonna kept hers reasonably thin (about a 1/4 inch)

Note 2: If you make the cups thick, you might have to leave in the freezer longer than an hour. Just check to ensure they are frozen.

Asian-y Canjun-y Wontons!

Nonna made some wontons. She used salad shrimp, southern spices, and some of her homemade goat cheese. Watch the vid to see how Nonna throws this together!

Check out Nonna’s wontons. This recipe is a delicious Asian and Cajun blend!

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Aisan-y Cajun-y Wontons

  • Difficulty: Easy - Moderate
  • Print

Ingredients

    – 1-2 packages Goat Cheese (See Note 2 about measurements) – 1/3 cup(ish) Romano Cheese (grated) – 1/2 (ish) cabbage head (chopped) – 1/2 (ish) broccoli head (chopped) – 2 bags salad shrimp (peeled, cooked or not) – 1/4 garlic (minced) – Wonton wraps – Peanut oil (or vegetable oil) – Louisiana Hot Sauce – Cajun Power Garlic Sauce – Dan Pastorini’s Garlic and Herb Seasonings – Tony Charchere’s Seasoning (or Gumbo Daddy’s Seasoning) – Goya Adobo Seasoning

Directions

    1. Finely chop raw broccoli and cabbage. (See Note 2 about measurements)
    2. Mix goat cheese, romano cheese, cabbage, broccoli, and salad shrimp in large mixing bowl.
    3. Add spices. You can taste test IF the shrimp is pre-cooked. If the shrimp is not pre-cooked don’t taste test. Bottom line is add spices based on your known preferences.
    4. Prep the wonton wraps according to the package instructions. Nonna’s directions said to wet the wraps with water or egg wash. Nonna used water.
    5. Put a little cheese mix in the wonton wrap’s center and fold the wrap diagonally. Be careful not to over stuff the wrap. Pinch and fold the wrap as necessary so that it is closed. A meticulous hand can make the folds and wrap pretty. Nonna’s is not a meticulous hand, but her fold and pinch method was very effective.
    6. Heat peanut oil.
    7. Place a few stuffed wraps in a fry basket and lower into the hot oil. Do not over fill the basket. As the wraps fry use a fork to make sure they do not stick to the basket. Ultimately the wraps should float free. The video gives a good visual of this method.
    8. It does not take long for the wonton’s to cook (including any raw salad shrimp you may have used). Wrap’s are down when they are golden brown.
    9. When golden brown, remove wraps from oil, place on rack and let cool.
    10. Once cool, you can eat the wraps immediately or freeze and eat later. Simply, pull out of the freezer and microwave them for a short period. They are delicious either way!


Note 1: This recipe is fairly time consuming depending on how many wontons you fry. Over all it is an easy recipe, however, stuffing the wontons is a slow process.

Note 2: Nonna did not measure anything that went into the mixing bowl. She likes a little more cheese than veggies and so her mix was cheesy. She loves shrimp, thus, used 2 bags where one might have suited most people. She used enough broccoli and cabbage to improve the mixture’s overall texture (she didn’t want it too wet). She recommends you start with what ingredients you like and work your way through the list. Mix as you go until you have a mixture that is neither too wet nor too dry. It should lean (wet or dry) based your preferences.

Fruit Slushies with Substitute Chef Wolfgang!

Nonna’s favorite (and only) grandson, Wolfie, declared he would make his own slushy, just like his Nonna does. His Momma, being a good Momma, immediately broke out the video camera and PRESTO here is this week’s video! He loves his Nonna and his Nonna loves him!

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Wolfie's Slushy

Ingredients

  • 1 BIG orange
  • 2-3 Strawberries
  • 1 Banana
  • A little water
  • Some crushed ice

Directions

    1. Chop strawberry and place in blender
    2. Peel and pull apart one slice at a time orange and place in blender.
    3. Peel and chop banana (Cookie Monster Chop is fun and highly recommended) and place in blender.
    4. Add water and crushed ice.
    5. Blend.
    6. Pour into cup and serve.

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